Thanksgiving recipe: Turkey, sage and chestnut stuffing meatballs

Give your roast some pre Christmas sparkle with these cute bite-sized stuffing meatballs. Made with traditional flavours of sage and chestnut, but without the bread, for a healthy low carb twist on a Thanksgiving family favourite.

GF - grain free / gluten free

DF - Dairy free

RSF - Refined sugar free

Makes 20 - 25 stuffing meatballs

Ingredients

300g turkey mince

200g pork mince

90g chestnuts, chopped

2 small carrots

1 celery stick

1 large banana shallot

20 fresh sage leaves, chopped

5 sprigs of fresh thyme

2 tablespoons of ground almonds

3 tablespoons of olive oil

Salt and pepper

Method

Preheat the oven to 200C (fan assisted).

Prepare the vegetables by peeling the carrots, onion and garlic. Finely dice, along with the celery. Heat 2 tablespoons of olive oil in a pan and add the diced vegetables. Add a pinch of salt, the chopped sage and thyme and sweat for 3 minutes until soft.

In a bowl, add the minced turkey, pork, vegetables, ground almonds, chopped chestnuts, a pinch of salt and pepper and the remaining tablespoon of olive oil. Mix well.

Roll into small balls, about 2cm in diameter. Place on a baking tray and roast in the oven for 20 - 25 minutes. Drain any juices and turn half way through to ensure even cooking.

Served here with sautéed kale in coconut oil and chopped almonds.

A perfect addition to any Thanksgiving dinner.

“Food is one of life’s most powerful medicines. I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten, dairy and refined sugar free. I love wholesome, natural food. Heaps of vegetables, eggs, nuts, organic meat, fish and some low GI fruits as a treat. For me, it’s about keeping things simple but using these food groups in a fun, creative way to nourish and support your body.” Jo, founder, Paleo Crust.